Tuna Noodle Casserole

This creamy, rich casserole is one of my favorites to make, particularly because it is very adjustable; you can switch out most of the ingredients for personal preference or to add in additional flavor, and you won’t mess it up. It is a great meal on a budget, makes a lot, you usually have most of the ingredients in your fridge or pantry at all times, and it reheats well in the microwave the next day. I’m afraid for some of the ingredients I don’t have exact measurements, but I will do my best for you!

Meanwhile, mix everything else in the ingredient list together in a large bowl. The consistency should be somewhat thick and creamy. If it is quite thick, like hard to stir, add in a little more milk. When the pasta is done cooking (you want it right around al dente), drain it, and slowly add it to the tuna mixture in small batches, stirring in between. Make sure to not put in too much pasta; you still want a nice creamy consistency in with the noodles. Put the mixture into a casserole dish of your choice, bake for 25-35 minutes or until the top starts to turn a light, golden-brown color. Remove from the oven and set aside for 5 minutes before serving — it will be quite hot.

Usually, I find the finished product needs quite a bit of salt. So if you taste it and it seems a bit bland, just give it light sprinkle of salt.

Also, you can replace the tuna with shredded (or canned) chicken for a chicken noodle casserole. And you can get creative with this dish! Add in some diced onions, if you like. If you prefer cut green beans over peas, they work great as well. I have even used some Swiss cheese and Parmesan in place of cheddar once, and it was delicious!

2 responses to “Tuna Noodle Casserole”

Yay! Now I will have this recipe where I can find it, along with all your other famous recipes. This is absolutely one of my favorites! Every time my cousin comes to visit, Devy’s tuna casserole is what he requests. In fact on this cold day this would be perfect!

Kitchen Tips

Tip #901: Choosing Avocados

Ripe avocados should be slightly squeezable, but not mushy. If using avocados to slice or dice them to put on a sandwich or in a salad, pick avocados that are a bit more on the firm side. If using avocados to make a sauce or dip (like guacamole), pick avocados that are more on the soft side.

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The bright yellow color in prepared yellow mustard does not come from the yellow mustard seeds, it actually comes from turmeric.